Almond Apricot Kuchen Recipe

• 2/3 c. dry apricots coarsely minced
• 1/2 c. boiling water
• 2 c. flour
• 1 1/4 tsp baking pwdr
• 1/3 c. sliced almonds grnd
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 c. buttermilk
• 3/4 c. packed brown sugar
• 1/3 c. egg substitute
• 3 Tbsp. vegetable oil
• 1 1/4 tsp vanilla
• 1/4 tsp almond extract
• 2 Tbsp. sliced almonds
• 1 Tbsp. sugar

1. 1.
2. In small bowl, combine apricots and boiling water.
3. Cover and let stand 30 mins.
4. Drain well.
5. 2.
6. In large bowl, combine flour through salt.
7. Set aside.
8. 3.
9. In med bowl, combine rehydrated apricots and buttermilk through extracts.
10. Add in to flour mix, stirring just to moisten.
11. 4.
12. Pour batter into 10" springform pan coated with cooking spray.
13. Sprinkle with sliced almonds and granulated sugar, and bake at 375F for 30 mins till tester comes clean.
14. NOTES : Cathleen's notes: This is very good.
15. Not too sweet.
16. Grnd almonds with rolling pin.
17. A very wonderful, grown-up taste, and only 25%
18. Changes I made: I used 1/3 c. real Large eggs (one egg, one egg white)
19. in place of the egg substitute.
20. Try increasing sliced almonds and sugar on top to 3 tbsp almonds and 2 tbsp sugar.

boiling water, flour, baking pwdr, almonds grnd, baking soda, salt, buttermilk, brown sugar, egg substitute, vegetable oil, vanilla, almond, almonds, sugar

Taken from cookeatshare.com/recipes/almond-apricot-kuchen-63548 (may not work)